BROWSE THE COLGIN COOKBOOK

Salami

SALAMI

5 lbs hamburger meat
5 heaping tsp Morton Tender Quick Salt
2 tsp Colgin Liquid Smoke
5 tsp mustard seeds
5 tsp black pepper
3 tsp garlic salt
1/2 Tbs chopped garlic

Mix WELL, divide into 3 parts and place each portion in a plastic bag. Close tightly. Refrigerate for 3 days. Each day squeeze bags to mix. 4th day form into rolls. Make 2 rolls per bag. Place on broiler rack. Bake at 150 degrees for 8 hours, turning after 6 hours.

( When first mixing ingredients, work very hard and mix thoroughly)

Note; I used my smoker for cooking.

Wayne Harding Medford, OR. 1970